crispy chicken chili verde street corn tacos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Position an oven rack in the top 1/3 of your oven, then preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Step 2

In a large mixing bowl, combine 1 pound ground chicken, 1 can drained white corn, 1 can diced green chiles (drain them if they seem watery, but if there is just a small amount of thick liquid that’s fine to keep), 2 teaspoons taco seasoning, 1 teaspoon kosher salt, and 1 cup of shredded cheese.

Step 3

If using corn tortillas, wrap the stack in damp paper towels (or a damp dish towel) and microwave for 30 seconds, or until pliable (aka you can bend them in half and they won’t break!). If using flour tortillas, you can skip this step.

Step 4

Scoop a big spoonful of the meat mixture (yes, the raw meat mixture, trust the process, it’ll cook!) onto half of a tortilla. Fold the other half of the tortilla over top and press it closed. To make cheesier tacos, you can sprinkle a little extra shredded cheese over the ground meat before you press the tortilla closed. Also, if you are using corn tortillas and they still break in half when you fold them over, don’t sweat it — you’ll get the same outcome!

Step 5

As you assemble your tacos, add them to the parchment-lined sheet pans, at least 1 inch from each other. Repeat until you’ve used all of the meat. Spray the tacos all over with cooking spray, flip them, and spray the second side.

Step 6

Bake for 15 to 20 minutes, until golden-brown and crispy.

Step 7

Meanwhile, make the sauce: In a small bowl, stir together 1/2 cup of a creamy white thing, 1 teaspoon taco seasoning, the juice of 1/2 lime, and 1/8 teaspoon kosher salt.

Step 8

Let the tacos cool for a few minutes, then dig in.

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